Name: Mexican Beef and Vegetable Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank (or short rib/beef chuck); 8-10 cups water; 1 large onion, roughly chopped; 2 celery stalks, roughly chopped; 10 cloves garlic, roughly chopped; 5 chile de arbol peppers (optional); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes, cut into bite-sized pieces; 2 carrots, cut into bite-sized pieces; 2 zucchini, cut into bite-sized pieces; 2 jalapeño peppers, sliced (optional); 2 ears corn, quartered; 3 medium tomatoes, cut into bite-sized pieces; ¼ head cabbage, chopped; 8 ounces tomato sauce; Juice from 1 lime; Red pepper flakes to taste; Fresh cilantro for garnish; Hot sauce to serve; Lime wedges for serving

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why make this recipe

Mexican Beef and Vegetable Soup is a warm and hearty dish that brings comfort and flavor to your table. This soup is packed with tender beef, fresh vegetables, and bold spices, making it a perfect meal for cold days or any time you crave something tasty. Plus, it’s easy to make and feeds a crowd, so it’s great for family gatherings or cozy nights at home.

how to make Mexican Beef and Vegetable Soup

Ingredients:

3 pounds beef shank (or short rib/beef chuck)
8-10 cups water
1 large onion, roughly chopped
2 celery stalks, roughly chopped
10 cloves garlic, roughly chopped
5 chile de arbol peppers (optional)
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt
3 potatoes, cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
2 zucchini, cut into bite-sized pieces
2 jalapeño peppers, sliced (optional)
2 ears corn, quartered
3 medium tomatoes, cut into bite-sized pieces
¼ head cabbage, chopped
8 ounces tomato sauce
Juice from 1 lime
Red pepper flakes to taste
Fresh cilantro for garnish
Hot sauce to serve
Lime wedges for serving

Directions:

Put your beef, water, and stock vegetables (onion, celery, garlic) in a big pot with the spices. Bring it to a boil.
Let it simmer covered for about 2 hours until the meat is tender.
Take out the beef, shred it, and set it aside.
Strain your stock and throw away the used vegetables and spices.
Bring that stock back to a simmer and add the potatoes and carrots. Cook for about 20 minutes.
Toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for about 10 more minutes.
Put the shredded beef back in, add lime juice, and adjust your seasonings.
Ladle into bowls and let everyone garnish with red pepper flakes, cilantro, hot sauce, and lime wedges.

how to serve Mexican Beef and Vegetable Soup

Serve the soup hot in bowls with a sprinkle of fresh cilantro on top. Provide lime wedges and hot sauce on the side so everyone can customize their bowl to their taste. This soup pairs well with warm bread or tortillas for dipping.

how to store Mexican Beef and Vegetable Soup

You can store the leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until hot. If you want to freeze it, let it cool completely and then transfer it to a freezer-safe container. It can last in the freezer for about 2-3 months. Thaw it overnight in the fridge before reheating.

tips to make Mexican Beef and Vegetable Soup

For an extra depth of flavor, consider roasting the beef before adding it to the pot.
Feel free to add any other vegetables you like, such as bell peppers or green beans.
If you want a spicier soup, leave the seeds in the jalapeño peppers or add more chile de arbol.
Use fresh herbs like cilantro for garnish to enhance the flavor.

variation (if any)

You can change the type of meat, using chicken or turkey for a lighter version. For a vegetarian option, replace the beef with beans and use vegetable broth instead of meat broth. You can also remove any of the ingredients you don’t like and add your favorites, making it a flexible recipe to suit your tastes.

FAQs

Can I make this soup in a slow cooker?
Yes! You can put all the ingredients in a slow cooker and cook on low for about 6-8 hours or on high for 4-5 hours until the beef is tender.

Is this soup spicy?
The spice level depends on your choice of peppers. If you use jalapeños and chile de arbol, it will have some heat, but you can skip those for a milder soup.

Can I use beef broth instead of water?
Yes, using beef broth will add more flavor to your soup. Just be cautious with the salt, as broth can be salty. Adjust accordingly!

How can I thicken the soup?
If you want a thicker soup, you can add more potatoes or use a cornstarch slurry by combining cornstarch with a little cold water and stirring it into the soup just before serving.